Melt butter in a large Dutch oven over medium-high heat. Add onion, porcini mushrooms, tarragon, thyme, and bay leaf; saute 10 minutes or until onions are lightly browned.,Add garlic, and cook 2 minutes, stirring frequently. Add wine, scraping pan to loosen browned bits. Add 1 teaspoon salt, pepper, button mushrooms, and cremini mushrooms. Cook 10 minutes, stirring occasionally.,Place bread in a food processor; pulse 5 times or until crumbly. Add the breadcrumbs, water, and bouillon cube. Reduce heat; simmer 20 minutes. Discard bay leaf.,Place about 2 1/2 cups mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl.,______